1 medium onion, chopped
1 (15 ounce) can sauerkraut
1 (10 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (1 lb) package kielbasa, diced
water
salt and pepper, to taste
Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender. When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended. Add the kielbasa. Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste). Cover and cook at a low simmer for 30 minutes.